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Homemade Cream of Chicken Condensed Soup

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Ingredients
  

  • 3 tbs salted butter
  • 3 tbs freshly milled flour (I like to use soft-white wheat, kamut, or spelt)
  • 1/2 cup chicken stock or broth (homemade is best!)
  • 1/2 cup milk (whole milk is preferred)
  • 1/2 tbsp garlic salt
  • 1/4 tbsp black pepper

Instructions
 

  • In a small saucepan, melt butter over medium low heat.
  • Add flour to butter and whisk together to make a roux.
  • Add chicken stock and milk, whisk together until smooth. No lumps!
  • Stir in garlic salt.
  • Bring to a simmer and continue cooking and stirring until mixture thickens, about 2-3 minutes.
  • Remove from heat and serve, or save for later!
  • Can be made into a full soup by adding 1 cup of water

Notes

Produces the equivalent of 1 can of condensed soup
TO PRESERVE
Want to save some for later?
  1. In the fridge - lasts up to a week
  2. In the freezer - lasts 4-6 months
  3. Canning? There is conflicting information. I have seen some research that you cannot safely can condensed soups. On the other hand, I have seen where soups can be canned but with a pressure canner. Consult your canning guide to be sure!
Tried this recipe?Let us know how it was!